This entree is top of the line, when it comes to Halloween cuisine! You really do not get any spookier then a pork loin wrapped in Phyllo Dough and marinated in a creamy Dijon sauce. How fun would this be to serve to a crowd of guests at a Ghoulish extravaganza? The best part is, everyone of my holiday dishes can be prepared ahead of time, so all you have to do is throw it into the oven approximately 1/2 hour before your guests are to arrive. How spookishly Divine is that?
I had to improvise this dish alittle, I could not find any Phyllo dough in our local stores. So instead I relied on my magnificent Puff Pastry Dough. Worked out perfectly, I think the only difference would be; By using the Phyllo Dough the crust would be flaky, when using Puff Pastry you will get a thicker consistency, so basically use your preference.
For more information regarding this recipe please click HERE.
Program Note: Please excuse the photo above, as I did not have enough time to plate and present accordingly.